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Eggplant-Stuffed Tomatoes Pomodori Ripieni di Melanzane

Make Eggplant-Stuffed Tomatoes "Pomodori Ripieni di Melanzane at home with Salt Plus Extra, Extra Virgin Olive Oil, and Red Wine Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1/4 cup
• 3 tbsp

Method (preview)

1. 1

   If you prefer serving this dish warm, you can simply stuff the tomatoes with the hot eggplant and bake them for 5 minutes at 400.

2. 2

   When the tomatoes are served at room temperature, they make a splendid antipasto; warm they are a great accompaniment to meat, poultry, or grilled fish.

3. 3

   Meanwhile, heat the olive oil in a wide pan; add the garlic and eggplant, and saute over medium heat until the eggplant is golden but not brown, about 10 minutes, stirring often to prevent the eggplant from sticking or burning; fold in the scallion, capers, basil, and pepper.

4. 4

   Deglaze the pan with the vinegar, season with salt, and stir well.

5. 5

   Cook the eggplant for I more minute, or until the vinegar has evaporated; remove from the heat and cool to room temperature.

6. 6

   Stuff the tomatoes with the eggplant saute and arrange on a serving platter; serve at room temperature. SERVES 6